Deglaze pan with white wine. Add oysters and poach until curly. Add liquor if necessary to retain approximately two tablespoons liquid. Slowly add cold chipped butter by swirling pan constantly (do not use spoon) until butter has formed a smooth cream-like sauce. Adjust seasonings to taste.

Place four oysters on top of each chicken breast. Divide sauce evenly over the breasts. Garnish with chopped parsley.